First of all, wash and break the gunda and remove the seeds. Now wash this gunda once or twice with clean water so that its irritation is reduced a little. Now soak this gunda in buttermilk for 10 minutes to completely remove gum from it.

Now let's make the masala for the gravy. For this, add peanuts, nylon sev and melon seeds in a mixer jar and grind it coarsely. Now take this powder in a plate and add garlic + red chili chutney, ginger + green chili paste, turmeric powder, coriander cumin powder, grated raw mango, salt, finely chopped green coriander leaves and white sesame seeds and mix well.

Now we will Tempering this sabji. For this, heat oil in a pan, add mustard seeds and cumin seeds in it, add gunda drained from buttermilk, add salt and turmeric powder and cover the lid on slow gas flame and cook for 5 minutes till the gunda becomes soft.

Now add the gravy masala made to this, add finely chopped tomato and Kashmiri red chilli powder to it, mix well and cover it on low flame of gas and cook for 5 minutes till the oil separates. When the oil separates, add buttermilk to it, mix and let it boil on slow gas for 7 minutes.

Now the gravy has thickened, add jaggery and finely chopped green coriander leaves to it, mix well, cook for 1 minute and switch off the flame.

Now our very tasty and tangy sweet and sour Gumberry Curry Sabji is ready to serve. Garnish this sabji with green coriander leaves.